Mix a pinch of the sugar with 5 ml/1 tsp of the cornflour and toss with
the seafood until lightly coated. Heat the oil in a wok or large frying
pan (skillet) and stir-fry the seafood for a few minutes until tender.
Remove from the pan and keep warm. Add the ginger and garlic to the pan
and stir-fry for 1 minute. Blend the remaining cornflour with the stock,
wine, soy sauce, sesame oil, vinegar and remaining sugar, then stir into
the pan, bring to the boil and simmer gently for 2 minutes. Stir the
seafood back into the pan with the mango slices and stir-fry just until
heated through. Serve at once.